Have you ever heard of a “totcho?” Many people have not and the term is relatively new, only hitting the urban dictionary in the last few years. However, the concept of the totcho has been around for at least two decades here in Maryland and probably at other trailblazing spots across the United States. Today, I’m sharing my favorite totchos ever, Crabby Totchos! The crispy tater tots and sweet crab got great together, and smother it all in cheese and you’ll be in snack food heaven!

CRABBY TOTCHOS

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Totcho is the combination of two words: tot (as in tater) and nacho. Tater tots that are prepared like nachos, smothered with fixings and cheese. There are endless variations with the traditional nachos topping being the most popular: shredded chicken, pico de gallo, nacho cheese sauce, sour cream, and guacamole, but then we break out into the gourmet totcho, if you will.

Gourmet totchos, such as Crabby Totchos are tots topped with the unexpected, although usually another familiar dip. The most popular are Buffalo Chicken, Spinach and Artichoke and of course, Crabby Totcho, which is hot crab dip with oodles of extra cheese.

Totchos come out best when the tater tots are fried. I know this extra step is a lot more than most people want to take considering when I make totchos, the whole point is to be speedy. So instead, I usually bake mine and then let them crisp up under the broiler to give a quasi-fried crispness. The crisp factor is key because if you start with soggy tater tots, then the cheesy crab dip will only make them soggier. Start with semi crisp tots and the texture will be just right. Call me the Goldilocks of totchos.

Ingredients

Instructions

Prepare frozen tater tots according to package directions, either bake or fry. If you bake, put them under the broiler for a bit to crisp them up.

Remove from oven and arrange in a pile in the center of your baking sheet or whichever serving dish your totchos will be in. Top generously with creamy crab dip, then cheddar cheese.

Broil totchos for 3-4 minutes or until cheese is melted and bubbly.

Remove and top with scallions and Malden salt. Serve immediately, Totchos are best served hot!

Notes

You can substitute your favorite crab dip or store bought crab dip to cut down on prep time. I like to use leftover crab dip from the day before. College football on Saturdays = dip & NFL games on Sunday = Crabby Totchos.

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I'm Jessica, cook, photographer, wife, and mom bringing you on my culinary quest to learn more about being a better home cook. I make gourmet cuisine approachable and believe any dish can be made better with the right salt and bacon.

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